Rotel Dip
HB-9492 · Hand-built original · American
Seasoned ground beef combined with Velveeta, pepper Jack and Colby Jack cheeses, diced tomatoes, green chilies, onion and jalapeños, cooked low on the grill until melted and bubbling.
AmericanAppetizer45 minServes 12383 kcalGluten-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:12quantities adjust to match
Ingredients
- 1 pound ground beef
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 16 ounces Velveeta (cubed)
- 8 ounces Pepper Jack cheese (shredded)
- 8 ounces Colby Jack cheese (cubed or shredded)
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 1 (4 ounce) can diced green chilies (undrained)
- 1 small yellow onion (diced (about 1 cup)
- 3 jalapeños (thinly sliced)
- 3 tablespoons heavy cream
Method
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
- Season the beef with the salt, black pepper, chili powder and garlic powder, stir in the Worcestershire sauce, cook 1 minute more, then drain off any excess grease.
- Heat the grill to 275°F. Put the cooked beef in a small half-sized aluminum pan with the cubed Velveeta, pepper Jack, Colby Jack, diced tomatoes, green chilies, onion, jalapeños and heavy cream, without stirring.
- Set the pan on the grill, close the lid, and cook 20 to 25 minutes, until the cheese is melted and everything is hot and bubbling.
- Take the pan off the grill, stir the dip until smooth and creamy, and serve it at once with tortilla chips.
Prep: 15 min · Cook: 30 min · Total: 45 min
Nutrition (per serving, where published)
383 kcalCalories
22.2 gProtein
8.1 gCarbs
29.5 gFat
16.3 gSaturates
0.9 gFibre
4.7 gSugars
1095 mgSodium
98 mgCholesterol
402 mgPotassium
461 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data